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1
In the bowl of a food processor pulse together the flour, brown sugar, cinnamon, ground ginger, ground cloves, salt and baking soda. Add the butter and pulse to combine until the mixture resembles coarse sand.
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2
With the food processor running, slowly add the molasses and then the milk. Stop the food processor when dough has formed.
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3
Transfer the dough onto a large piece of parchment paper. Gather the dough into a large ball and then place another piece of parchment paper on top. Using a rolling pin, roll the dough in between the pieces of parchment paper until it is about 1/4-inch thick.
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4
Place the rolled out dough into the freezer to harden for about 15 minutes or up to a couple hours.
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5
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper. I used approximately 5 sheets. Set aside until needed.
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6
Remove the dough from the freezer and peel off the parchment paper on both the top and bottom of the dough. Using a cookie cutter cut the dough into desired shapes. (You can use different types of cutters, not just gingerbread men). Place the cookies onto the prepared baking sheets.
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7
Gather up the scraps of the dough and continue rolling out the dough, letting it harden in the freezer, and then cutting into shapes, until you run out of dough.
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8
Bake the cookies until they have set. This will take about 10-12 minutes. Let the cookies sit on the baking sheet for a couple minutes after removing them from the oven. Then transfer cookies to a cooling rack to cool completely.
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9
Frost the cookies with Royal Icing or leave plain as is. Serve and enjoy!
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10
Cookies last up to 1 week in a sealed container.
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11
Source: Brown Eyed Baker
